Tomato Ombre


  • 1 large, long rustic Italian loaf, such as ciabatta
  • 2 cloves garlic, split in half crosswise
  • 3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green
  • 1/2 cup extra-virgin olive oil, divided
  • 1 1/2 teaspoons flakey sea salt, such as Maldon, divided
  • Freshly ground pepper

Cooking Instructions

Step 1: Preheat grill to high heat.  Trim top crust of loaf slightly to make a flat surface, then slice loaf horizontally to create 2 long halves.  Grill bread until moderately charred, 1 to 2 minutes on each side.  Rub with garlic on both sides of each half loaf and place, cut sides up, on a platter.

Step 2: Cut tomatoes into thin slices.  Collect accumulated juices and spoon onto bread.  Drizzle bread with a generous 1/4 cup oil.  Sprinkle with 3/4 teaspoon salt; season with pepper.

Step 3: Shingle tomato slices on bread, arranging by color and covering each entire surface.  Drizzle remaining oil over tomatoes and season with remaining 3/4 teaspoon salt.  Cut tomato-topped bread into wedges and serve.